Beef Chile Negro

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by Chef Jeff Smedstad

azfamily.com

Posted on October 4, 2011 at 4:00 AM

Updated Monday, Oct 3 at 7:16 PM

Beef Chile Negro
1 lb. thick bacon, cooked crispy
2 lbs. boneless Beef short ribs
1 cup diced carrots
1 cup diced onion
1 cup diced celery
4 cups low salt beef stock

Cut beef into 2 inch cubes, season with salt & pepper and allow at least 2 hours (or overnight)to rest in the refrigerator.

Brown off beef with the vegetables and place in a covered dutch oven along with the stock.
Bake for 3 hours at 325, until tender.

Make the Chile Negro sauce
4 Pasilla chiles
2 cups chopped onion
1 cup chopped garlic
4 cups beef stock
1/8 tsp. cumin
1/4 tsp. allspice
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. black pepper

Brown the onion and garlic well without burning them.
Add rest of stuff, simmer until soft, then puree.

Make the Negro Aioli
3 egg yolks
4 garlic cloves
1 Tbsp. sherry vinegar
1 Tbsp. Worchestershire
2-1/4 tsp. ground chile negro
1-1/2 tsp ground chipotle
1 Tbsp. cholula
1-1/2 tsp. salt
1/2 tsp. pepper,
3/4 tsp. sugar
1-1/2 tsp. Mexican oregano
2 cups olive oil
1 Tbsp. lime juice

Place everything except the oil in a blender and puree. With the blender at medium, add the oil in a very thin slow stream. If needed, add a small amount of water.
When ready to serve reheat the beef and vegetables in the sauce. Divide among 4 plates, top with 2 tsp of Aioli, crunchy raw vegetables  and the bacon. Serve & enjoy!
 

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